Cheese - Don't miss the goat - jump on board the campaign

A campaign encouraging chefs to use goat's cheese to add interest to their menus is being run by the French Goat's Cheese Campaign.

Sally Clarke, national account manager for the campaign says: "The British adore the taste of goat's cheese, but chefs are missing a trick by not naming them on the menu. You wouldn't name a wine 'red' or 'white', so why refer to all goat's cheeses generically."

The campaign offers the following tips on using the cheese:

Crottin is frequently the standard offering, but more unusual varieties can really add interest to a menu and help dress up a cheeseboard.

For newcomers - try mild and creamy fresh and spreadable varieties such as Chavroux, Cabrette or Soignon Fresh logs.

For classic dishes such as goat's cheese salad - use Chèvre Blanc (ripened goat's log) or Crottin de Chavignol.

Swap Cheddar for a Tomme de Chèvre, a hard goat's cheese that's perfect for grilling.

For those who prefer a stronger tasting cheese - offer ripened cheeses such as Banon, Valençay and Goat's Camembert.

French goat's cheeses can be grilled, baked or melted and served with salad, vegetables and meat or combined with fruit for yummy desserts.

Like most other cheeses, goat's milk cheeses are now available all year round - so don't limit them to summer menus.

Goat's cheese has a lovely subtle flavour, so don't hide it.

Keep the dish simple. Don't complicate it with too many ingredients.

The huge range means that there's a variety that will combine well with almost any ingredient.

Popular combinations are: Fresh Goat's cheeses served with fresh fruits or honey. Goat's cheese and beetroot naturally complement each other and squashes go nicely with many goat'scheeses.

For recipe ideas visit www.frenchgoatscheese.com